Description
A tender and flavorful slow-cooked chuck roast with caramelized onions and rich gravy.
Ingredients
Scale
- 3–4 lbs chuck roast
- 3 large yellow onions, sliced
- 3 cups beef broth
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 4–5 sprigs fresh thyme
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Pat chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned. Remove and set aside.
- Add sliced onions to the pot with a pinch of salt. Cook over medium-low heat, stirring often, until caramelized, about 25–30 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add balsamic vinegar and Worcestershire sauce. Scrape the bottom of the pot to deglaze and simmer for 2 minutes.
- Return the roast to the pot. Pour in beef broth and add thyme sprigs. Bring to a simmer.
- Cover and transfer to a preheated 300°F oven. Cook for 3 to 3 hours until fork-tender.
- Remove from oven and let rest 10–15 minutes. Slice and serve with onion gravy.
Notes
- Optional: Serve with mashed potatoes or crusty bread to soak up the gravy.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg